“Perhaps the best-known American practitioner of true 'vins de terroir' is East Coast vintner Anthony
Vietri of Pennsylvania's Va La Vineyards. Although Vietri has only a 6.7-acre plot, he has separated itinto four distinct terroirs, each producing a single wine from several varieties ( and, importantly, many
clones of varieties, such as Nebbiolo) that, through years of experimentation, each soil has selected.
”
— Roger Morris, Drinks Business

“The email message was simple. It made me smile. Still does. The note was a response to an inquiry
- my request to visit a Chester County winery I'd heard the good word on, repeatedly. It was brief, honestand bereft of showbiz: 'My name is Anthony and I farm the wines here. We're not really comfortabletalking about ourselves, but I would like to meet you and say hello. I am unfortunately chained to my tractors most every day.”
— Jeff Alexander, Philadelphia Wine Examiner

Avondale field wines

white soils

This wine was produced by the stony soils
of the southeast area of the field.( tocai, malvasia bianca, viognier,
pinot grigio, petit manseng )

“…could smell this all day…perfect color…no question my favorite
wine, and will be an addition to my cellar.” — Anthony’s Wine Blog

“...the best Nebbiolo I have tasted outside of Northern Italy…”— Sommelier News, International Sommelier Guild

“The combination of the land, the vines and the heart and soul of his unwavering dedication inwhat he believes, make these wines some of the most intriguing, complex and best I've everencountered. Not just in Pennsylvania, the east coast, or even out west in California, Oregon,or Washington, but anywhere in the world of wine.
” — Steven M. Giles, SMG Wine Blog

“Here and there vintners prove themselves gratifying exceptions, going against the grain of fashion and propagating field blends and their charm. That includes not just those … in famous growing regions, but also in places where only in this generation were vines even planted at all, as is the case at Channing Daughters on Long Island, or at Va La (not far from the suburbs of Philadelphia and Wilmington on the US East Coast), where Anthony Vietri – also with Italian inspiration - practices co-cultivation and co–fermentation of umpteen varieties. It's not by chance that precisely these — if as yet not well–known — wines from New York and Pennsylvania belong to the most multifaceted and fascinating in the USA.…”— David Schildknecht, Vinaria

"I was very impressed . . . They are absolutely as individualistic as hell, and that's great. Everyone else is trying to make, you know, factory-style Merlot and something like this comes along, it's great."
—Colman Andrews Editorial Director The Daily Meal, Editor in Chief Saveur Magazine